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pineapple pico de gallo recipe. It's an excellent homemade dip
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Pineapple Pico De Gallo

Try this pineapple pico de gallo recipe. It's an excellent homemade dip for tortilla chips or a topping for tacos, grilled meat, or fish.
Course Dips and sauces
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 51kcal
Author Sujatha Muralidhar

Ingredients

  • 2 cups pineapple
  • 1 cup tomatoes
  • ½ cup red onion
  • ¼ cup cilantro
  • 1 jalapeño pepper seeded and finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt /to taste

Instructions

  • Add the finely chopped pineapple, tomatoes, red onion, cilantro, jalapeño pepper, lime juice, and salt to a large bowl.
  • Toss until well combined.
  • Serve immediately as a topping for tacos, grilled fish, or refreshing salsa with tortilla chips.
  • Enjoy your homemade pineapple pico de gallo!

Notes

    • To Store: Store the leftover pineapple pico de gallo in an airtight container in the refrigerator for up to three days. Before serving, gently stir for the best flavors.
    • Freezing: If you prefer to store it longer, use a freezer-safe container and transfer the leftovers to the freezer for up to three months. Freezing can cause the texture of the salsa to become softer, but it still tastes delicious.
    • To Thaw: When ready to use, transfer the frozen pico de gallo to the refrigerator overnight to thaw.
    • Reheating: This pineapple pico de gallo is best enjoyed fresh and chilled, so it does not require reheating. 

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 293mg | Potassium: 137mg | Fiber: 2g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 46mg | Calcium: 17mg | Iron: 0.3mg